Pears and gorgonzola are perfect fruit-cheese companions that become even more appealing when they are piled on pizza dough and baked to meld the flavors. Chef Wiggins sweetens the mix with caramelized onions, toasted walnuts and a little rosemary-infused honey.

Pepperoni may be the number one pizza topping, but pizza concepts must offer a couple of meatless topping options for the increasing numbers of vegans and vegetarians—and those who just want a lighter pizza option. Chef and cookbook author Mollie Katzen has long been a vegetable advocate and knows...

Taking advantage of the popularity of ethnic flavors, Timothy Gee, executive chef, finishes these seafood tacos with chimichurri sauce. “My customers love chimichurri sauce and this is a great recipe that is both light and flavorful,” he says. Packed with cilantro and garlic, the sauce provides...

“Fish gets a bad rap in school foodservice,” shares Steven Burke, foodservice chef. “It is underutilized and the dishes are usually ancient or not so appealing to that age group. Fish tacos have been a popular dish in mainstream restaurants for a few years now, and I thought it was time to bring a...

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